Heat 1/2 tablespoon of the butter and 1/2 tablespoon of the oil in large pot over medium-high heat until hot and butter is melted. Add beef in batches; cook 6-8 minutes or until browned on all sides, adding remaining butter and oil between batches. Place in large bowl; stir in flour, salt and pepper. Discard excess drippings from pot. Add wine; bring to a boil. Boil 1 minute, stirring to scrape up any browned bits from bottom of pot. Add broth; bring to a boil. Stir in beef and any accumulated juices and all remaining ingredients except peas and parsley; bring to a boil. Reduce heat to low; cover and simmer 1 hour. Remove cover; simmer 30 minutes, adding peas during last 5 minutes of cooking. Remove bay leaf; sprinkle with parsley.

No comments:

Post a Comment

Thank you for visiting Cooking with the Cooks! We value your comments as we are constantly updating and improving our site. To make a public comment which, after approved may be open to the web, click "Post Comment". To make a private comment, suggestion, or a "Site Eyes*" comment, please click here to contact us. Thank You!* We try to make sure all content is correct, but if you see an error, please let us know so we can fix it. Thank You.